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German Recipes - Kochrezepte

A German-English Guide to the Cuisine of
Austria, Germany and Switzerland

The following recipes are in German and English. German (European) recipes are different from Anglo-American recipes in that they tend to use weight measurements (grams) rather than volume measurements (cups, teaspoons) for the ingredients (Zutaten). German kitchens almost always have a Küchenwaage, or kitchen scale, to measure cooking ingredients. With that in mind, we have provided some common conversions, plus links to conversion and recipe sites.

The recipes are arranged by category (drinks, main courses, salads, cocktails, desserts). If you need help with vocabulary, see our Kochglossar. We will continue to add more recipes in various categories, and we invite you to submit your own (in German!). - Guten Appetit!

English (Berlin Hot Punch)
Ingredients: Two bottles of white wine, a half bottle of rum, 500 g (1.1 pounds) of sugar, one liter (about a quart) of water, two lemons (or the same amount of lemon juice).Directions: Bring the sugar and water to a boil. Add wine and rum and reheat. Pour the lemon juice into a punch bowl. Pour in the punch and serve hot.

English (Sacher Cake)
Ingredients: Six eggs (separated), butter, chocolate, flour, sugar, chocolate icing, apricot jam.Instructions: Stir half of the sugar into the butter until stiff, then briefly stir in the egg yolks and the liquid-but-still-luke-warm chocolate. Mix and beat the egg whites and the rest of the sugar into a meringue. Mix both masses, while carefully adding the flour. The combination should be neither too liquid nor too firm, but should have the approximate consistency of the meringue. Bake in a medium oven. The cake should be well cooled before glazing, so it is a good idea to prepare it a day in advance. Round off the upper edges of the cake with a knife. Spread the top and sides with a thin covering of hot jam, then cover with chocolate icing.